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Chestnut Applecrabs grow up to 2 inches (5 cm) wide, with slight ribbing. They have yellow skin with flushes of reddish-bronze, with occasional russetting at the bottom.

Inside, the firm, finely-textured, yellow flesh is crisp, juicy, and sweetish.

The apples grow on a semi-compact tree, flattened at the top, that flowers with white blossoms.

The fruit ripens slowly.

Most people say it is one of the better fresh-eating applecrabs.

Some people think they detect a hint of spice or nut in the taste -- thus its name, Chestnut.

Cooking Tips
For cooking, fresh-eating, canning.

Storage
Storage estimates range from 4 to 6 to 8 weeks.

History
Chestnut Applecrabs were developed from a seedling of Malinda apples at the University of Minnesota in 1921; released 1946. Was called Minnesota 240 during development.

Other entries for:

Applecrabs
Arctic Red Applecrabs, Centennial Applecrabs, Chestnut Applecrabs, Columbia Applecrabs, Dauphin Applecrabs, Dolgo Crabapples, Garnet Applecrabs, Goodman Applecrabs, Kerr Applecrabs, Norson Applecrabs, Renown Applecrabs, Rescue Applecrabs, Rosybrook Applecrabs, Shafer Applecrabs, Trailman Applecrabs

Other entries for:

Apples
Acme Apples, Adanac Apples, Airlie Red Flesh Apples, Alaska Apples, Amberoso Apples, Boiken Apples, British Apples, Cider Apples, Cooking Apples, Crab Apples, Desse de Buff Apples, Erwin Baur Apples, Fameuse Apples, Fresh-Eating Apples, Juice Apples, Ozark Pippin Apples, Pie Apples, Pixie Apples, Russet Apples, Salad Apples, Sauce Apples, Smith's Cider Apples, Ziegler's Sweeting Apples

Other entries for:

Hard Fruit
Apricots, Avocado, Chayote, Citrus Fruit, Guava Fruit, Kiwis, Mangos, Maypop Fruit, Medlars, Melons, Nectarines, Papaya, Passion Fruit, Peaches, Pears, Persimmons, Plums, Pomegranates, Quinces, Red Sorrel, Rose Hips, Sapote, Star Fruit, True Service Fruit

Other entries for:

Fruit
Bananas, Bletting, Candied Fruit, Dried Fruit, Drupes, Olives, Rhubarb, Soft Fruit